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Source: Swanson's Simply Delicious Cookbook

Roasted Spring Vegetable Risotto
Try this easy, delicious dish from Campbell's Kitchen.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
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1 lb. asparagus, cut into 2" lengths
2 cups baby carrots, cut in lengthwise quarters
6 green onions, cut into 1" pieces
3 assorted medium bell peppers(yellow, red, green), cut into 1" strips (4 1/2 cups)
2 medium zucchini, cut into diagonal slices or 2 yellow summer squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 tsp. chopped fresh rosemary leaves or chopped fresh thyme leaves
3 1/2 cups Swanson® Vegetable Broth
1 tbsp. olive oil
1 1/3 cups uncooked Arborio rice (medium-grain)
1/2 cup grated Parmesan cheese




PREHEAT oven to 425°F. Spray 17" x 11" roasting pan with vegetable cooking spray.

MIX asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.

ROAST 20 min. or until done, stirring once. While vegetables are roasting, prepare rice.

HEAT oil in saucepot. Add rice. Cook and stir for 2 min. Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 min.)

ADD vegetables and cheese. Heat through. Serve immediately.



TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of regular vegetable broth.


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